Risotto alla Certosina
A historic freshwater risotto from Pavia made with Carnaroli rice, river prawns or crayfish, tender perch fillets, and mushrooms in a rich broth.
- Prep
- 20 min
- Cook
- 35 min
- Total
- 55 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 520 kcal
Equipment
- •Heavy-bottomed risotto pan
- •Ladle
- •Stockpot
- •Wooden spoon
- •Chef's knife
Nutrition
Per serving, approximate
- Calories
- 520 kcal
- fat
- 16 g
- carbs
- 65 g
- fibre
- 2 g
- protein
- 23 g
- calories
- 520 kcal
Instructions
- 1
Melt half the butter in a pan over medium heat until gently foaming.
- 2
Sauté the sliced mushrooms, perch pieces, and crayfish tails for three minutes until cooked through, then transfer to a warm bowl.
- 3
Add the finely chopped shallot to the remaining pan fats and cook gently until soft and translucent.
- 4
Tip in the Carnaroli rice and toast for two minutes, stirring constantly until the grains become translucent at the edges.
- 5
Pour in the white wine and let it bubble briskly until the sharp alcohol aroma completely evaporates.
- 6
Add a ladle of simmering fish stock, stirring regularly until the liquid is almost fully absorbed.
- 7
Continue adding stock gradually for about 15 minutes until the rice is tender with a delicate bite in the centre.
- 8
Gently fold in the cooked perch, crayfish, mushrooms, and their resting juices to warm through for one minute.
- 9
Remove the pan from the heat and vigorously beat in the remaining cold butter until glossy.
- 10
Stir in the chopped parsley, rest the risotto covered for one minute, and serve immediately in shallow bowls.
Chef's tips
Cook the delicate perch and shellfish separately at the start so they do not break down into mush during the long rice cooking. Traditional Lombard freshwater risottos do not take grated cheese, relying solely on cold butter for mantecatura to protect the mild fish flavour.
Ingredient substitutions
- freshwater crayfish tails or river prawns → peeled king prawns or langoustines
- perch fillets (pesce persico) → zander, pike-perch, or sea bass fillets
- freshwater fish stock → light vegetable stock simmered with parsley stalks
Storage
Store any leftovers in an airtight container in the refrigerator for up to one day.
Reheating
Reheat gently in a small saucepan with a splash of hot stock or water over low heat until steaming hot throughout.
Common mistakes to avoid
- •Adding Parmigiano Reggiano cheese at the end, which overpowers the delicate freshwater fish.
- •Simmering the fish for the entire duration of the risotto, causing it to disintegrate.
Serving suggestions
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